Sheet Tray Spatchcocked Chicken, Mushrooms and Kale

Tender, flavorful, and oh so delicious!

Lay lemon slices with herb sprigs on foil lined baking sheet.

Remove back bone from whole chicken(spatchcock),

flatten, rub with oil, salt and spices, place atop lemon slices.

Evenly spread mushroom mixture around the chicken to fill the sheet pan.

Five minutes before chicken is done, add the kale pieces on top of mushrooms, spread evenly.

This chicken dish turned out fabulous and was very easy to prepare.  If you can not find all the varieties of mushrooms listed, no worries, use a substitute.  I used oyster instead of trumpet and chantaral instead of hedgehog.  I found the maitake at Whole foods.  It is a large very beautiful multi-lobular mushroom.  Shiitake you can find most places.  

The porcini powder is dried porcini mushrooms that come in a cellophane pouch.  Grind them to a powder in a mini food processor.

As Always, 

ENJOY!

The Ultimate One Pan Meal, ready in 40 minutes.

Recipe courtesy of Tasting Table

INGREDIENTS

One 3½-to-4-pound chicken

2 lemons, cut into ½-inch slices

2 sage sprigs

2 rosemary sprigs

½ cup olive oil, divided

Kosher salt, to taste

1 tablespoon dried porcini powder

1 teaspoon cayenne pepper

3 cups (7 ounces) shiitake mushrooms, halved

2 cups (4 ounces) royal trumpet mushrooms, quartered

2½ cups (3½ ounces) maitake mushrooms, torn

1 cup (2 ounces) hedgehog mushrooms, halved

1 teaspoon lemon zest

4 garlic cloves, smashed

1 Fresno chile, thinly sliced into rings

2 cups (3 ounces) lacinato kale, roughly chopped

DIRECTIONS

1. Preheat the oven to 475° and line a baking sheet with tinfoil. On a cutting board, place the chicken breast-side down so that the backbone is facing up. Using a pair of kitchen shears, cut down along one side of the backbone through the ribs. Do the same thing to the other side of the backbone until the entire backbone is completely removed. Flip the chicken so that the skin side is facing up. Take the wing tips and tuck them under the wings. Using the palm of your hand, press firmly on the breasts to break the breastbone and flatten the chicken.

2. In the center of the prepared baking sheet, layer the lemon slices to make a platform to hold the chicken. Top the lemon with the sage and rosemary, followed by the chicken. Rub the chicken with 2 tablespoons of the olive oil and season with salt. Sprinkle the porcini powder and cayenne over the chicken and rub into the skin.

3. In a large bowl toss all the mushrooms with 4 tablespoons of the olive oil, the lemon zest, garlic and Fresno chile. Season with salt. Lay the mushroom mixture around the spatchcocked chicken and transfer the tray to the oven.

4. Cook until the chicken is golden brown and has reached an internal temperature of 165°, 25 to 30 minutes. Five minutes before the chicken is done cooking, toss the kale with the remaining 2 tablespoons of olive oil and season with salt. Scatter the kale over the mushrooms and continue to cook. Let the chicken rest for 5 minutes, then carve and serve.